Peachy Keen Cupcakes; Gingered Peach Cupcakes with Peachy Cream Cheese Frosting

Peachy Keen Cupcakes

Gingered Peach Cupcakes with Peachy Cream Cheese Icing

Gingered Peach Cupcakes

4 large eggs, separated
1 cup unsalted butter, room temperature
2 cups C & H granulated sugar
1/4 cup crushed crystallized ginger
1 cup mashed fresh or frozen peaches
1 tsp pure vanilla extract
1 cup+ 1 tbs peach nectar
1/2 cup + 1 tbs vegetable oil
3 1/2 cups flour
3/4 tsp baking soda
3/4 tsp double acting baking powder
1/2 tsp salt

  Pre-heat oven to 350 

·      Line standard sized cupcake pans with paper baking cups

·      In small bowl, beat egg whites to soft peaks; set aside

·      Sift flour, baking soda, baking powder and salt into medium bowl; set aside

·      In mixer, cream butter, sugar and ginger until light and fluffy

·      Add egg yolks, 1 at a time, beating 1 minute after each

·      Add peaches and vanilla

·      Mix vegetable oil and peach nectar in a measuring cup

·      Add 1/3 of the dry ingredients, mix thoroughly then add ½ of the liquid and continue, mixing thoroughly after each addition until all the flour and liquid have been incorporated

·      Gently fold in beaten egg whites

·      Scoop into cupcake pan to 3/4 full; bake about 20 minutes or until toothpick comes out clean

·      Remove from pan immediately and allow to cool completely on wire rack

·      Makes about 2 dozen cupcakes

Peachy Cream Cheese Icing

1/3 cup cream cheese, room temperature  

1/3 cup unsalted butter, room temperature  

1/3 cup vegetable shortening    

6 cups (about 1 1/2 lbs) C & H Confectioners’ Sugar

1/2 cup finely chopped peaches

2 tbs peach nectar 

1 tsp pure vanilla extract

1/4 tsp lemon juice

1/4 cup chopped crystallized ginger

·     In mixer, blend cream cheese, butter and shortening until very creamy and smooth

·     Slowly add sugar, nectar, vanilla, and lemon juice; mix on medium speed until smooth

·     With mixer on low, add peaches and mix until incorporated

·     Frost completely cooled cupcakes and sprinkle with crystallized ginger

·     Makes enough to generously frost 2 dozen cupcakes